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Crockpot Fondue Mashed Potatoes. Made simply and easily in the crockpot with white wine (or cider), cream, salted butter, garlic, and a mix of melty Raclette and Gruyere cheese. These cheesy fondue-style potatoes are so delicious! This method makes for the creamiest and most flavorful mashed potatoes. You can make these in the crockpot, or on the stove top, either way they’re great! Perfect for making ahead of time for easy entertaining this holiday season!
When it comes to Thanksgiving we all know the turkey is important, but in my mind it’s the potatoes that are even more important. From the mashed potatoes to the sweet potato casserole, you have to both!
For the potatoes, my brothers would shun me if I didn’t include mashed potatoes on the menu! In past years I’ve tried to find the perfect method of making mashed potatoes, and even more importantly, serving them hot to hungry guests!
I’ve landed on the crockpot as the perfect method. The potatoes stay warm for hours and you aren’t using up a precious burner to make these.
When planning the menu for this year, I couldn’t get over this idea for a fondue mashed potato!! And of course when I chatted through the family’s holiday menu with mom, she said the fondue potatoes would be the way to go.
And they’re delicious – luscious and delicious is the best way to describe them!
Let’s chat through the details
Ingredients
- russet potatoes
- white wine or apple cider
- garlic
- salted butter
- heavy cream
- Raclette cheese
- Gruyere cheese
- fresh thyme or sage
Special Tools
For this recipe you’ll need a crockpot. If you don’t have a crockpot thats ok! I tested the recipe for the stove top too. Either or will be great!
Step 1: cook the potatoes
To start, add the potatoes to the crockpot with a couple of cups of white wine. If you don’t keep wine in your home, use apple cider! I love both.
The potatoes will cook in the wine and be infused with sweet notes. It’s such a delicious pairing with the cheese used in the potatoes. Definitely similar to a classic French fondue.
Cook the potatoes slowly until they’re very soft and mashable.
Step 2: drain the potatoes
Drain the potatoes and discard the wine.
Now, add the potatoes back to the crockpot. Let them sit for 10 minutes to dry off.
Step 3: mash the potatoes
Now you can use a hand mixer or potato masher to mash the potatoes into a creamy goodness.
As you mash, you should smell the garlic that slow-cooked with the potatoes.
Step 4: the cheeses
The cheese is key to a great fondue, so of course, it’s important here. To pair nicely with the wine, a great Gruyère is good route to go.
And then the Raclette cheese too. This gives the mashed potatoes a great creamy texture.
Mix in the cream, then add the cheese and let the potatoes cook until the cheese melts.
The potatoes should be very creamy and cheesy. Season the potatoes with salt and pepper.
Add fresh thyme or sage for a bright pop of herby flavor.
Keep the potatoes warm
The beauty of using the crockpot is that you can make and serve the mashed potatoes right from the crockpot.
Once you’ve finished making the potatoes, switch the crockpot to low to keep them warm for guests!
Looking for other easy Thanksgiving sides?? Here are my favorites:
Crispy Parmesan Thyme Sweet Potato Stacks
Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Easiest No-Boil Brie Mac and Cheese
Lastly, if you make these Crockpot Fondue Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Fondue Mashed Potatoes
Servings: 8
Calories Per Serving: 443 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 pounds potatoes, peeled and quartered
- 2 cups apple cider or white wine
- 2 cloves garlic, grated
- 2 teaspoons salt
- 6 tablespoons salted butter
- 1 cup heavy cream
- 1 1/2 cups shredded gruyere cheese
- 1 1/2 cups shredded raclette cheese
- 2 tablespoons fresh thyme or chopped sage leaves
- black pepper
Instructions
- 1. In the bowl of your crockpot, combine the potatoes, cider/wine, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low.2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered, for 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheeses, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours. Top with fresh thyme or fried sage
Stove
- 1. In a large dutch oven, combine the potatoes, 2 cups wine, 4 cups water, the garlic, and salt. Bring to a boil over medium-high heat and cook 20-25 minutes until the potatoes are fork-tender. Drain the potatoes, then add them back to the pot.2. Let sit, uncovered 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheese until it is melted and creamy. Keep the potatoes covered over low heat for up to 30 minutes. Top with fresh thyme or fried sage.
This post was originally published on November 14, 2024
Absolutely horrible, my poor mother in law made these and was so excited about them. They tasted like straight vinegar.
Hi there,
Very sorry to hear this! Unfortunately, the recipe does not call for vinegar, just apple cider:) Please let me know if I can help in any other way!
Has anyone made these the day before and then warmed them up – we have an early thankgsiving meal and so much going on thanksgiving day with prepping, etc. I want to make them today and warm them up tomorrow. Thoughts?
Hey Lori,
That would be just fine for you to do! Just add a touch of cream if necessary for warming:)
Happy Thanksgiving!
I am waiting to add the cheese until today too – I cooked the potatoes yesterday and then drained and added butter and 1/2 the cream. Put them in the fridge overnight. I will heat them up today with the rest of the cream and the cheese – I’ll let you know how they come out – can’t wait to try them!!!! Happy Thanksgiving.
Hi!
Plan to make these for 20 people so I planned to double the recipe. I have an 8quart slow cooker. Do you think that will hold, or should I do half in slow cooker and half on stove top?
Hey Jennifer,
I would do half in the slow cooker and half on the stove top. I hope you love this recipe!
Happy Thanksgiving!